Chicken Fingers Recipe

Prep chicken

Trim fat from the chicken breasts and slice each breast into 3–4 long strips about 1" wide to make finger-shaped pieces (yielding roughly 12–16 fingers from 1 lb).

Marinate

In a bowl, whisk buttermilk with garlic powder, onion powder, 1 tsp salt and 1/2 tsp black pepper. Add chicken strips, submerging them. Cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor the meat.

Set up dredging stations

Place flour in a shallow bowl and season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp paprika. In a second shallow bowl, beat the eggs with 2 tbsp water. In a third shallow bowl, combine panko breadcrumbs, remaining 1 tsp paprika and cayenne (if using).

Bread the chicken

Remove chicken from the buttermilk, letting excess drip off. Dredge each strip first in the seasoned flour (shake off excess), then dip into the egg wash, then press into the panko mixture to coat thoroughly. For an extra-crisp crust, double-dip: after the first panko coat, dip quickly in egg again and press into panko once more. Place breaded fingers on a rack while you heat the oil.

Heat oil

Pour oil into a deep skillet or medium pot to a depth of about 1–1.5 inches (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread — it should sizzle and brown in about 45–60 seconds.

Fry chicken

Fry the breaded chicken fingers in batches, being careful not to overcrowd the pan. Cook 3–4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove to a wire rack or paper towel–lined tray to drain. Keep in a warm oven (around 200°F / 95°C) if you need to hold them while frying remaining batches.

Finish & serve

Optionally squeeze lemon over the chicken fingers. Serve hot with BBQ sauce for dipping.

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4–1/2" thick sticks. Rinse in cold water until water runs clear to remove excess starch, then pat thoroughly dry with a clean towel or paper towels.

Fry potatoes

Heat 2 cups oil in a heavy pot to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches for a second fry 1.5–3 minutes until golden and crisp. Drain and immediately season with 1 tsp salt and 1/4 tsp black pepper. Serve hot alongside chicken fingers with ketchup and BBQ sauce.

Pour BBQ sauce into small ramekins for serving. If desired, warm the BBQ sauce gently in a small saucepan over low heat for 2–3 minutes or microwave in a microwave-safe bowl for 20–30 seconds. Serve ketchup chilled or at room temperature.